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I used to water purge kegs then I switched to fermentation purge after reading this thread, no difference in beer quality but it’s saves on co2 refills and its easy to do. Plus I like to imagine my hop aromas from fermentation are being magically trapped in that receiving keg. LOL...

I’ve alway let my 1318 hang out in the high 60’s then finish out at 72. My brother on the other hand does 62-63, his ester profile is about the same as mine, usually. I will say his last batch was spund and I think he only did a 9 day ferment, but it had a bad case of hop creep, it was a...

Have you tried fermenting in a keg with a floating dip tube and serving from that same keg? Some people knock it but it’s done wonders for my NEIPAs. Just make sure you are transferring the cleanest wort possible to the keg, do only one dryhop day 3 and spund or cap, put in fridge day 9-10...

Ok guys thanks for the info. I used Hornidal which I have used before in a farmhouse with juniper branches (eastern red cedar). Also I dried some flakes and I used those in my gose and berliners. Anyways, I pitched at 85* put the brewbelt on and it held it around mid 80s. 1062-1014 in 40 hours...

Thanks for the reply, I do follow that thread but still not sure the effects of dry hopping at high temps.

For those of you who haved used Kveik yeast at high temps, do you drop the temp down before dry hopping? I got one going in the mid 80’s right now

Most breweries do a caustic wash, then a hot water rinse, then a acid (sanitizer) rinse. All of this is under pressure and is pushed with co2, by the time the 3 rinses are done the keg is purged of O2.

I just pitch danstar Munich classic into this beer, anyone ever try this yeast in an NEIPA?

Got a reply from source if anyone is interested

I’ve heard there may be a new version coming out soon, anyone have insight on that?

Anyone used omegas hornindal kveik yeast with this? This stuff is awesome, I fermented a farmhouse with juniper at 100* awesome peach apricot esters

I don’t know what I’m more envious of, that delicious looking beer or your scenery! It’s 35 degrees and raining over here in fly over country (Oklahoma)

I just wanted to report back on the use of Beano. Went from 1.055 to 1.004 so not completely dry but pretty dry. I just put it in the fridge tonight, it was naturally carbed with a spunding so should be really soon. I’ll report back when it is. judging from the samples it’s gonna be a pretty...

A little off topic, but for those brewing Bruts is the turn around time about the same as this NEIPA? I usually crank these out in 9-10 days (with floating dip tube)

Great usually that’s about my time line.

What the normal turn around on these? Is it a week like NEIPAs or doesn’t it benefit from longer ferment times?

Have you guys read the brulosophy post about using Beano to get FG down? I might try it with a brut, my last ipa got down to 1.007 just with us-05 and low mash temp. I don’t need it to get down to .996, I would be happy with 1.002 (seems plenty dry to me). I’ll report back

Me too, but I like to Whirlpool with lots of free hops. The robo has that screen on the bottom to keep it out of the pump, I think that has swung me to the robobrew side

Awesome thanks! One last question, I plan on using all my water in the mash with no sparge and running the pump the whole time to recirculate. Has anyone done this? What kind of efficiency are you getting? How much heat is lost recirculating through that arm and does the element keep up with it...

I’m trying to decide on RB with pump or BE with a cheap “tan”pump. Can anyone with the robobrew tell me, can you wirlpool with lots of flame out hops? IE does the false bottom keep the hops out of the pump? Thanks